Drink photography by Christopher Pearce
We checked in with some of the country’s favourite rum bars and here are a few of their cocktail highlights:
Trinidad to Jamaica
- 45 ml Plantation Original Dark
- 20 ml orgeat
- 20 ml lime juice
- 15 ml reduced red wine syrup
- 15 ml Angostura Bitters
- 15 ml egg whites
- Shake all ingredients and double strain into
- a rocks glass.
- Garnish with star anise.
Adapted from a recipe from Hains & Co, Adelaide
Shipwrecked
Flamingos Tiki Bar, Cairns
- 45 ml Bacardi Oakheart Spiced Rum
- 15 ml De Kuyper Apricot Brandy
- 15 ml cinnamon syrup
- 30 ml pineapple juice
- 30 ml lime juice
- Shake all ingredients and strain into a tiki mug filled with ice.
Flamingos Tiki Bar, Cairns
White Negroni Daiquiri
- 30 ml white rum
- 15 ml Lillet Blanc
- 15 ml suze
- 30 ml lemon juice
- 10 ml simple syrup
- 3 dashes orange bitters
- Shake all ingredients and double strain into a nick and nora.
- Garnish with a lemon twist.
The Lobo, Sydney
Hawaiian Skies
- 30 ml Appleton Signature Blend
- 30 ml Hennessey VS
- 30 ml lime juice
- 15 ml orgeat
- 10 ml apricot syrup
- 5-7 ml Fernet Branca (to taste)
- Batch all ingredients and milk clarify.
- Stir over ice before service and strain into a coupe.
- Garnish with mint oil, twist and discard a grapefruit peel.
Pink Moon Saloon/Clever Little Tailor, Adelaide
Never Go Full Tiki
- 60 ml Milk-Washed Diplomatico Planas
- 10 ml charred pineapple shrub
- 2 dashes orange bitters
- Chartreuse spritz (Atomiser)
- Stir shrub, bitters and rum in a mixing glass.
- Chartreuse spritz a rocks glass and strain into glass over large ice.
- Garnish with a flamed orange peel and pineapple gummy.
Burrow Bar, Sydney